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I think you missed my statement: EDIT: left off coriander and sea salt. or are you saying it's not a Gose because I had that in the recipe?.. In any case I ended up using White Labs 66 London Fog with great success, several times since my original post 6 months ago. Cheers

Have a gose recipe for my wife's birthday 4 lb wheat malt 3 lb pilsen malt 2 lb acid malt 1 oz hops WLP008 East coast yeast EDIT: left off coriander and sea salt. Is there a good dry yeast equivalent? With hot weather I won't be ordering liquid yeast anytime soon. Cheers

I washed some US-05 yeast from an excellent batch of pale ale I brewed back in October and had it stored in the fridge since then. I made a bit of wort to wake it with yesterday and 24 hours later it's only showing the faintest activity. I just got done brewing and chilling down my new batch...

I am trying my first cider today, just starting with Indian Summer store cider, adding pectic enzyme and yeast nutrient, along with Lavin EC-1118. My question is about headspace when this thing starts fermenting. I'm used to brewing beer where I have a good bit of headspace for the krausen...

I received an M&B as a gift recently and tried it out this weekend with so-so results. I brewed a simple pale ale using 10 lbs of Belgian pale malt. I started the mash with 3 gallons of water and 162F using the .3 gallons water per pound of malt reccy from Brewer's Edge. The mash was ok, I...

Hey again, I tried my M&B this past weekend with mixed results. I had a severely stuck sparge, which is the first time I have ever had one in many years of a 3-tier system and then later stovetop BIAB's.. As it was, I had to use far more sparge water than what Brewer's Edge states. Have you...

I received a Brewer's Edge Mash and Boil as a birthday gift from my wife this year. I haven't used it yet. My brewing history is extract -> 3 tier all grain outside 10 gallon brews -> BIAB glass cooktop 2-3 gallon brews (kitchen). I hit my numbers every time with BIAB. I am reading some...

I did contact them and this was their reply: "Unfortunately, we won't be able to obtain the expiration date for your malt extract. We can, however, tell you that our manufacturer says it has about a two-year shelf life. We do understand that you don't know how old it was when you received it...

Got a deal on some Munich LME from one of the big online homebrew stores; it comes in 4lb foil pouches, and it is listed as 50% Pilsen malt and 50% Munich. I bought it on a whim based on the price with no plan of what to make with it. I tried a simple brown ale with it and it turned out waay...

So after coming across this thread: https://www.homebrewtalk.com/forum/threads/us-05-at-75-degrees.247994/ it sounds like I don't have to tie up the space in the chest freezer I use as a fermenting chamber (at 62-65F) after the first 72 hours or so of a brew whereupon I can move it out of the...

I ended up finding a Victoria mill online with free shipping for $20..couldn't believe it, not sure how they could ship it to me for that cheap. I'm reworking my wilserbrewer styled 5 gallon bucket to work with this new mill. Will try a grind later today. Cheers everyone.

Yes, it was you! HA!

(background info) I had to take apart my 20 year old Corona to thread a new hole in the wormscrew part that the handle attaches to. The original bolt that held the handle on sheared off. I used a tap to thread for a 7/16" grade 8 bolt. Worked great, but now had to disassemble everything to...

Have several leftover specialty grains, nothing left from the 50lb sack of 2-row. :-( 3 Gallon batch.. 1 lb light DME (had to use this to boost gravity) (17.1%) 2.25 lb Belgian Munich (39.1%) 1.25 lb American rye (21.7%) 1.25 lb White wheat (21.7%) Looking at a OG of 1060. Thoughts? I also...

From this thread: https://www.homebrewtalk.com/showthread.php?t=588183 I learned about the lager method on this page: http://brulosophy.com/methods/lager-method/ I haven't done this method or any lagering before to know the answer to this but how do I know when "Once you know you...

This is cool. I never heard of this technique before - thanks. I am wondering if I should try this for my first go-round with an Oktoberfest though?....

1) If I want to drink it in late October through November to early December, is it too late to brew this? 2) Can I get away with a BIAB for this without doing a decoction mash? I was going to use the AHA recipe here...

Maybe? I don't know how the tape would stick though, grease+moisture+stainless steel. Good idea though i'd have to work out how to keep it up there.

I go back & forth between brewing outside on a 3 tier system, a BIAB setup on a single Cajun Cooker, and trying to brew inside on my glasstop range. I say "try" because the range fan I have (this one) does a terrible job of removing steamy air coming from the brew kettle. What happens is...

I guess I wasn't thinking of it as partial mash…..duh on my part!